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This incredibly creamy Avocado Yogurt Dip is a veggie tray’s best friend! Healthy and naturally gluten-free, you’ll love how this yogurt dip tastes on salads, veggies, or chips. The lime juice and garlic make this avocado dip extra special.

A bowl of avocado yogurt dip surrounded by colorful vegetables on a wooden tray

This Avocado Yogurt Dip uses a hefty amount of cilantro but save the rest of the bunch for Cilantro Chimichurri or the bonkers garlic sauce in Sesame Sheet Pan Pork Fajitas, or chopped and sprinkled on top of Air Fryer Chicken Taquitos.

But, this dip. Goodness gracious it’s so good! Creamy and so flavorful, you’ll love the hint of smoke from the smoked paprika. And because it’s green you can convince yourself you’re having an extra serving of vegetables. You’re welcome!

And because it is so fast to make, this is now your new go-to “crap I forgot there was a potluck at work today” dip.

What Ingredients Are in Avocado Yogurt Dip?

avocado, cilantro, and other ingredients for making avocado yogurt dip

If you find raw garlic a bit too much for your tastes, roasted garlic might just be right up your alley. Check out Air Fryer Roasted Garlic and Instant Pot Roasted Garlic.

Here’s How to Make It

*Detailed and printable recipe card with measurements is available at the bottom of this post.

Place all the ingredients in a food processor and process for 30 seconds. Scrape down the sides and mix for another 30 seconds.

two photos of a food processor making avocado yogurt dip

That’s it! Don’t overthink it.

Pro Tips/Recipe Notes

  • Roll the lime on the counter, applying pressure before juicing. It will prime the lime to produce even more juice.
  • Really pack the cilantro into the measuring cup to make sure you’re getting a full cup.
  • Smoky Avocado Yogurt Dip will keep in the fridge for three days. Store in an air-tight container. Press a piece of plastic wrap (I prefer reusable Beeswrap instead of single-use products) over the top, making sure you make contact with the dip. This will keep it from browning.

a hand dipping a carrot into a bowl of creamy avocado dip

More Recipes Like This

This avocado dip is full of good for you fats and is filling as a snack or sandwich spread. Avocado Yogurt Dip is also extra versatile because it can be made vegan/dairy-free to accommodate many dietary needs.

Did I mention it is a five-minute process? Oh, I did? What are you waiting for; go make it!

Avocado Yogurt Dip WEIGHT WATCHERS POINTS

One serving of Avocado Yogurt Dip has 1 WW Freestyle SmartPoints.

5 from 2 ratings

Avocado Yogurt Dip {Vegetarian, Keto}

Prep: 5 minutes
Total: 5 minutes
A bowl of avocado yogurt dip surrounded by colorful vegetables on a wooden tray
This incredibly creamy Avocado Yogurt Dip is a veggie tray's best friend! Healthy and naturally gluten-free, you'll love how this yogurt dip tastes on salads.

Ingredients 

Instructions 

  • Chop the bunch of cilantro in half to make sure the cup is packed mainly with leaves. Roll the lime on the counter, applying pressure, before cutting. This will "prime" the lime to produce more juice.
  • Place all ingredients in a food processor, and press the "on" button for 30 seconds. Scrape down the sides, and mix for another 30 seconds.

Notes

*If you want to make this dairy-free, replace the Greek yogurt with 2/3 cup of cooked white beans
To make this Whole30, you can use mayo in place of the Greek yogurt. Either Whole30 Mayo or a compliant mayo brand would work great.
 
Will keep in the fridge for three days. Store in an air-tight container. Press a piece of plastic wrap (I prefer reusable Beeswrap instead of single-use products) over the top, making sure you make contact with the dip. This will keep it from browning.

Nutrition

Serving: 0.25cupCalories: 77kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 82mgPotassium: 217mgFiber: 2gSugar: 1gVitamin A: 330IUVitamin C: 8.2mgCalcium: 31mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Condiments
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

This Avocado Yogurt Dip recipe was originally published in June 2017. It has been retested and updated with reader feedback. New photos have been added. For reference, this is one of the photos from the original post:

Avocado dip

 

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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15 Comments

  1. Cilantro + smoky + avocado? You’re speaking my love language, girl! I never have the problem of a bunch of cilantro being too much because a) I love cilantro, and b) the herbs here come in these stupid little pots that are never enough. Totally worth it for this recipe, though! With Greek yoghurt it’s my new favourite thing.5 stars

  2. Deeeeeelicious. I usually have no less than 3 bunches of cilantro in my fridge, because I buy a new bunch every time I do a photoshoot that requires it (even though the old ones are still good to eat, just not as crisp looking) and a restaurant sized tin of smoked paprika so this recipe and I are going to be BFFs forever now.5 stars

  3. I made a dip like this from America’s Test Kitchen where I add one chipotle pepper for the smokiness and a touch of spice.

      1. Absolutely. Then I puree the whole cane and stick it in a container in the fridge. They seem to keep forever and I have it ready for when a recipe calls for 1 chipotle chili. I just use a tablespoon or so at a time.

      2. How quickly do you use it? I have to freeze it because I don’t use it fast enough.

      3. I probably should freeze it but I really just keep in the back of my fridge. I’ve never had an issue with it going bad and it takes a while to go through.

  4. Ahhh…I want to love avocado. Everyone else thinks it’s the bees knees, it has all the good fats, it’s versatile, people rave about it….and I can’t stand it. The taste, or the texture (which one of my friends once described to me as “kind of like biting into a stick of butter”). Guess I’ll have to stick with your hummus recipe for my dip needs!

    1. It totally is like butter I suppose! Would you consider trying it in a smoothie, pudding, or ice cream since the texture is already supposed to be smooth?

      1. I absolutely would be up for that! I think if the taste wasn’t an issue that the texture would then not be an issue, because I’m not usually that offended by textures (unlike hubby who won’t even eat mashed potatoes because of texture).

      2. Toddler?? Heck, imagine what it’s like feeding him now! Lol

        Over the last 8 years I’ve been slowly getting him to be more adventurous. If I can get him past texture on a lot of things, he will like them. It’s a long process haha

  5. This looks amazing!!!! If I lived in a town with a grocery store (SMALL town life) I’d totally run out for these ingredients now! YUM! I LOVE cilantro. Can’t wait to make this! Thanks for sharing!!